Monday, March 15, 2010

I have been eating too much peanut butter and peanuts for snacks. I know this because I’m starting to feel tired and/ or warm after eating them. I know how important rotating one’s food is but I’ve fallen into an easy habit of reaching for a slice of my gluten free sourdough bread with peanut butter or peanuts. After becoming sensitive to so many foods I’ve eaten repetitively I now know the signs of encroaching sensitivity.

I decided to try making a liver pate to spread on my bread. I used spices traditionally used for pate’ while adding a few of my own. Many of the pate’ recipes use very large amounts of butter or animal fat to make the pate’ set up. I only wanted to use a modest amount of animal fat plus I added some olive oil. I try my best to grind spices right before I use them. I was very happy with the result which is actually somewhere between a traditional chopped liver and an artisanal liver pate’:

Directions:Heat fat and oil in pan, add onions and garlic and cook a few minutes Meanwhile grind spices and add to onion mixtureStir to mix spicesSalt and pepper the liver and to pot Add lemon juice and kombucha vinegar

Simmer till liver is done, about 10-15 minutesLet coolRemove any other tough membranesPut entire mixture into the food into food processor and process till smooth.Test for seasoning, add more salt and pepper if necessary and briefly process once more

Serve right away or pour into mold or loaf pan and chill before usingKeeps about a week.

About Me

I am a musician, organic gardener and improvisational cook. Following the birth of my child, I developed many symptoms and deep exhaustion. It took a decade and a half to recover using alternative treatments, diet change, and fermented foods. Out of this healing experience I developed cook books to share what worked for me. I recently opened a commercial kitchen to sell Gluten-Free Sourdough Bread products. I am always learning.